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Tuesday, March 9, 2010

Thai Coconut Curry with Trout, Bok Choy, Mint and Rice

Curry paste recipe here. Combine with coconut milk, a little vegetable broth, fish sauce, sesame oil and soy sauce. Simmer for a few minutes, then add in bok choy. Cut the fish into decent sized cubes and gently lay them into the pan. Cook with the lid on - the fish cooked like less than 3 minutes so keep a close eye on it! Serve with rice, mint, cilantro and a squeeze of lime.




1 comment:

kalidiamondbliss said...

WTFFFF
U LIED
THERE IS NO SHEPARD'S PIE POST YA BIG STOOPD HED!!!!
but this looks flippin guuuuuuddddd
MIZZ YOUUU